Spicy chicken ramen

Spicy chicken ramen


19 people made this

About this recipe: A hearty Japanese noodle soup to serve as a main course. Quite spicy, but delicious and very filling!

simonazari London, England, UK

Serves: 2 

  • 2 tablespoons peanut oil
  • 1 1/2 leeks, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, crushed
  • 1 (2cm) piece root ginger, peeled and chopped
  • 700ml chicken stock
  • 2 tablespoons soy sauce
  • 1 pinch salt and pepper
  • 1 chicken breast fillet
  • 6 oyster mushrooms
  • 160g noodles
  • 2 hard-boiled eggs
  • 1 spring onion, sliced

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Make the broth: Heat a saucepan over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.
  2. Sieve the broth: Place a sieve over another saucepan and strain the broth. Then put it back on the heat.
  3. Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don't let it boil - keep it over a low heat. If the chicken becomes too hot it will dry out. This way it will stay moist. Using a slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.
  4. Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.
  5. Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.
  6. Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Season with salt and pepper. Add a little more broth and your soup is ready.

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Reviews (3)


This was really tasty. Followed the recipe exactly except for poaching the chicken for longer than 7 minutes. - 02 Jul 2013


Hope this is nice as I really want to try it. And your picture is a meal from wagamamas! Please post your own picture of the meal. - 25 Jan 2015


It's a good base recipe, but I don't know why it is called 'spicy' when there is nothing spicy in the ingredients. I added lots of dried chilli flakes to the broth when simmering. Also, if you follow the recipe there won't actually be enough liquid/ soup for two servings, considering how much liquid you are meant to get in a ramen, so next time I would double the amount of stock and carrots, leeks, garlic, ginger, soy sauce etc to have enough soup for two servings - 17 Feb 2014

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